Chicken Fajita Burritos

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Chicken Fajita Burritos
4 boneless skinless chicken breasts, pounded to an even thickness
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into slices
1 lime
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper
2 cups Mexican 3 cheese blend
10 large whole wheat tortillas (or regular flour tortillas)
Optional toppings: sour cream, chopped cilantro, diced green onions, extra lime wedges
Preheat oven to 400°. Spray a large baking sheet with non-stick cooking spray, set aside.
Season the chicken with salt and pepper, 1/4 tsp cumin and 1/4 tsp garlic powder. Grill over medium heat for 5 to 6 minutes, flipping halfway through, until cooked.

Remove from grill and cover loosely with foil for 5 min. Cut the chicken into 1/2 inch strips and squeeze the juice from half of a lime over the top of them, set aside.
Heat a large cast iron skillet over medium to medium high heat. Once hot add the peppers and onions and let cook, only stirring once a minute until the peppers and onions are lightly charred and starting to soften.

Squeeze the juice from the other half of the lime into the pan and season with 1/4 tsp cumin, 1/4 tsp garlic powder and salt as desired. Stir to coat and then remove pan from heat.
To assemble burritos warm up tortillas in the microwave until pliable. Divide the chicken strips, peppers and onions, and cheese among the 10 tortillas and fold up burritos, enclosing the mixture inside.

Lay seam side down on the baking sheet and spritz the tops of the burritos with cooking spray. Bake for 10 to 15 min or until the burritos are golden brown and crisp.
Top with any additional toppings as desired.

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